Enjoy All Your Favorite Comfort Foods – GRAIN FREE!

Coconut Flour Tortillas

These gluten free coconut flour tortillas are delicious and perfect for tacos, burritos and wraps!

Eating a gluten­free or grain­free diet can be difficult when you are surrounded with culinary dishes that just call to you. Take tortillas for example; fresh, soft and warm tortillas. Who doesn’t want to indulge? The recipe below yields 12 delicious grain­free tortillas, perfect to use for tacos, burritos, grilled wraps, or crepes. I promise you, this recipe is life changing… you can thank me later 😉

And not only are they grain­free, but they contains just 6 real food ingredients, most of which you will have already in your kitchen. So? What are you waiting for! Add these to your meal plan and let me know what you made. First up here is a savory breakfast crepe with egg, ham, swiss cheese and fresh parsley.

Free E-Book: Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

1/4 Teaspoon Vanilla Extract (optional, but recommended when using tortillas for sweet crepes)

Directions:

1. Heat an 8” frying pan over medium heat. Depending on the type of pan you are using, you may want to melt a 1/2 tsp of coconut oil to ensure the tortillas don’t stick.

2. In a mixing bowl, add together the almond milk and eggs. Blend or whisk well.
Add the remaining ingredients and continue mixing until there are no clumps of flour.

*Ensure the pan is well heated before moving forward*

3. Using a 1/2 cup measuring cup, scoop the mix and pour onto the center of the pan. Quickly rotate your wrists and tilt the pan until the mixture covers the entire bottom. This will create an 8” tortilla.

4. After a minute or so you will see the edges starting to lift. Using a wide spatula, flip the tortilla. Cook until golden brown and flip once more to brown the first side.

5. Remove from heat and allow to cool on a baking rack.

6. Add a tiny amount of coconut oil to your pan and begin again.

This recipe makes twelve 8” coconut flour tortillas. These can be served immediately, stored in the refrigerated for 2 weeks or in the freezer for longer.

Reader Interactions

63 Comments

These are AWESOME! So many grain free recipes yield dry, crumbly, unappetizing products but this was exactly what I was looking for. Thank you for such a great and versatile recipe, these will become a frequent favourite!

Ok, these are pretty awesome! In my hunt for a wrap recipe I was really just expecting anything that would hold up texture-wise.
I mixed the recipe according to directions and added 2 tbsp of greens plus powder.
I used less than 1/2 cup of batter per 8″ tortilla to thin them out a bit and turned them several times to make them a bit drier.
They turned out so perfect and the bonus????? they taste great!
Thank you!!!

Finally I found a simple flat bread that I
Ike made with coconut . I am off of treenuts for now- so I used coconut milk with all the fat. My tortillas were a bit more thick so I added a bit of filtered water. Ate two with avocado immediately. Nice. What a treat. ????

Made these several times and have given the dry ingredients mix away as a Christmas gift with the recipe and she loved them as well. The one alteration I made was that I mixed the dry ingredients together in a bowl, made a well in the center, added the wet ingredients in the well and mixed till there were no lumps.

As someone with Celiac Disease and 300 food allergies and intolerances (can’t do corn or wheat, cant’ do many of the flour substitutes or emulsifiers in commercially-produced tortillas), these worked great. I stuffed them with ground bison, avocado, greens, and sauerkraut.

I couldn’t help but notice Anonymous’ comment from July 2017. I wondering if that person is only looking at the substitution from the perspective of a person who can eat many kinds of foods, not those of us who are on medically-restricted diets. If I could eat wheat, corn, oats, etc., I would. I could also gain weight, something I desperately need. I have a difficult time putting on and keeping on weight. It is not as easy as eating less-nutrient dense foods. I could eat all the white rice I wanted and still end up losing weight every single day. So having something like tapioca and coconut flour tortillas is such a great option. Cheers!

This was one of the best bread substitution recipes I’ve tried. I had to switch it up a little bit because I did it have any coconut milk. I just used water and coconut oil. This was great and thank you so much for sharing.

Tapioca flour starch is 27 net carbs per 1/4 cup serving. Are you serious when you say you feed this to your family. Are you aware that 2 cups equals over 400 net carbs. Are you aware high carbs overloads your body with sugar. Are you aware that is the number one reason for diabetes. You are absolutely not helping people eat healthy. You better Google up what super high carbs does to your body.

Thank you for responding to someone who speaks in a very insensitive and unkind way to make a point. The fact that you explained how you changed your body and made alterations that are life-changing is so awesome! I have been reading a lot since at the age of 60, at my last checkup my doctor said my sugar level had creeped up several points and I should make some changes. I clearly have read that, and been told by other on this journey that it is what you eat with carbs that makes the difference. Lastly, I keep seeing references to coconut oil use aiding in lowering blood sugar. It would stand to reason that incorporating the coconut in various ways has been very helpful as you have stated and I am encouraged to follow in your footsteps in creating healthier versions of foods I love to eat. Thank you so much for your valuable work, assistance, and dedication to creating healthier food alternatives!!!

So far I’m loving all the recipes except this one. You have 2 full cups of tapioca starch in there… that’s 26g of carbs for each quarter cup… 208 carbs for 2 cups. The coconut flour is only 12 net carbs but added with the 5g of carbs for your almond milk… it turns out that each tortilla is 28 net carbs. Not very diabetic friendly… I’m not saying it’s not healthy, and usually those who are not diabetic will have no issue with it.

I’m diabetic and just trying to keep my blood sugar from spiking (and doing it successfully thanks to some herbal therapy as well as coconut flour/oil and you!) I don’t take any medications so I have to eat pretty low carb.. I try not to go over 25 per meal which has been pretty easy with your recipes. but, I would like to make tortillas one day… do you know of a replacement that isn’t so high in carbs for tapioca flour/starch? Arrowroot is 3 grams of carbs higher than tapioca.. so that’s out lol

It’s a challenge living with any dietary restrictions, the problem with GF tortillas is that they rely on starch for texture and durability, these stay together and even roll up. I have made some tortillas with just coconut flour, eggs and oil and yoghurt and water but they are more fragile, but if you make them liquidy and thin in high heat they are better.

Thanks Tiffany for this wonderful recipe. I’ve tried 2-3 other coconut flour recipes which flopped 🙁 but not yours! I’m wondering if I could share your recipe and give you well deserved credit in an upcoming post in my blog in the Live Well section? http://natureinspiredmom.wordpress.com

Are there any substitutions that can be made for the eggs? I noticed in your E-book you said one couldn’t use flaxseed meal eggs. I can’t eat eggs and was wondering if you have found anything that cold be used instead of eggs. Thanks

Hi Tiffany, Thank you for share all the lovely recipes. I have a question for you, in the coconut flour tortillas, is it possible to swap the tapioca flour for other flour (almond or chickpea)? My daughter can not eat tapioca flour.
Many thanks
Andrea

I made these today, 1\2 the recipe gave me 5 tortillas. Actually, I can’t really call them tortillas, more of a savory crepe. They were very tasty, but not as dry as I would have liked and a bit sweet, even though I eliminated the vanilla, it was definitely a giant step above commercial GF wraps which crack when you try to roll them. Thanks for sharing your recipes

Just wanted to let you know, this was fabulous. My daughter usually frowns on any gluten free breads, but now I’m packing these for her lunch! She LOVES them! You gave really clear instructions, which I am grateful for. I did sub regular milk for the almond milk and a generic gluten free flour blend for the tapioca, but it came out delicious anyway!!

She’s absolutely right…these are life changing. Easy to make- you will make these repeatedly…I started using two 8″ pans to make even more and faster when I doubled the recipe. THANK YOU coconut mama!!!

First of all thank you for your recipients. They have made my low carb diet possible without feeling completely deprived of all the foods I love.
I was wondering if how I might make your coconut flour tortillas crisp? I love tostadas and was wondering if it might be possible to make them with coconut flour tortillas so I could eat them again?
Thank you, Daniel

I am wondering i don’t have tapioca flour or starch in the house and it is hard to find at my local store, can i leave them out of the recipe and not have issues with my tortillas? here is a list of what i have in house

Really want to try this out but I’m allergic to tapioca and arrowroot (which someone else suggested). Can I fine ground almond flour instead of the tapioca? I going to try your coconut flour bread in the meantime.

I don’t know if anyone has replied to your question, but I used coconut milk instead of almond and they came out perfect. (Be sure to cook them very thoroughly, as advised in the recipe. Otherwise they will taste doughy.)

Hm, you can hardly call this coconut flour tortilla’s when it has only 1/4 cup coconut flour and 2 full cups of tapioca flour. I’m afraid I don’t like tapioca much, it’s very starchy and has 0.0 nutrients….

Coconut flour is quite dense so it’s rarely used in large proportions, and without starch you won’t have flexibility, the tortillas will fall apart. These roll right up and last for weeks, they turned out great! Happy baking ????